'2 tablespoons of vinegar'
'1 minced clove of garlic'
'1 tablespoon of grated lemon zest'
'1/2 teaspoon of salt'
'1 peppercorn'
'1/2 cup (120 ml) of olive oil'
'2 tablespoons of chopped parsley'
'7 medium-sized potatoes (approximately 800 g), peeled and cut into 0.5 cm thick slices'
'2 tablespoons of vinegar'
'1 minced clove of garlic'
'1 tablespoon of grated lemon zest'
'1/2 teaspoon of salt'
'1 peppercorn'
'1/2 cup (120 ml) of olive oil'
'2 tablespoons of chopped parsley'
'7 medium-sized potatoes (approximately 800 g), peeled and cut into 0.5 cm thick slices'
'In a small saucepan, combine the vinegar, garlic, lemon zest, salt, and peppercorn.'
'Bring to a boil over high heat.'
'Reduce the heat and cook for 2 minutes.'
'Remove from heat, add 1/3 cup of olive oil and parsley
Mix well and reserve.'
'In a large frying pan, heat the remaining olive oil over high heat.'
'Add the potatoes, reduce the heat, and cook while stirring occasionally until they become tender and lightly golden (approximately 12 minutes).'
'Transfer to a serving dish and serve with the sauce
'418 calories per serving'
